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A tender Gluten-Free Banana Bread that proves gluten-free baking can be just as delicious as traditional recipes. Each slice delivers perfectly moist, banana-rich flavor with a soft texture that rivals any conventional banana bread - you'd never know it's gluten-free.
After 15 years of gluten-free baking, this recipe proves that banana bread is the perfect candidate for gluten-free transformation. The bananas and butter provide moisture and structure, while the flour plays a supporting role.
Essential Ingredients
- Very Ripe Bananas: Spotted brown
- Gluten-Free All-Purpose Flour: 1:1 blend
- Unsalted Butter: Melted
- Large Egg: Room temperature
- Pure Vanilla Extract: For depth
- Granulated Sugar: For sweetness
- Baking Soda: For proper rise
- Baking Powder: Fresh
- Kosher Salt: Enhances flavors
STEP-BY-STEP PREPARATION
- 1. Initial Setup:
- Preheat oven to 350°F. Generously grease an 8x4-inch loaf pan with cooking spray. Have all ingredients at room temperature. Mash bananas leaving some texture - like chunky applesauce.
- 2. Wet Ingredients:
- Mix mashed bananas with melted butter, sugar, beaten egg, and vanilla in a large bowl until well combined. Don't worry about lumps from bananas - they add character to the final bread.
- 3. Dry Ingredients:
- Whisk together gluten-free flour, baking soda, baking powder, and salt in a separate bowl. This ensures even distribution of leavening agents.
- 4. Combining Components:
- Add dry ingredients to wet mixture, stirring until just combined. Unlike regular bread, no need to worry about overmixing - there's no gluten to develop.
- 5. Baking Process:
- Pour batter into the prepared pan. Bake for 50-60 minutes until a tester comes clean. Cool in the pan for 15 minutes before removing to a rack.
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The beauty of this bread lies in its simplicity. As my gluten-free mentor taught me, "Let the bananas do the heavy lifting while the flour plays backup."
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Storage and Make-Ahead Success
Store bread covered at room temperature for up to 5-6 days, though best within the first 3-4 days. For longer storage, wrap the completely cooled bread tightly in plastic wrap then foil and freeze for up to 3 months. Let thaw completely in wrapping at room temperature to maintain moisture.
Temperature and Serving Variations
Serve at room temperature for perfect texture, or toast slices lightly for a warm treat. Spread with butter, cream cheese, or nut butter for breakfast. For dessert, try with honey or jam. Create French toast with slightly stale slices for an indulgent brunch option.
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Creative Adaptations
Transform this basic recipe by adding cinnamon and nutmeg for warmth, or fold in chopped nuts or chocolate chips. Try using brown sugar for caramel notes. Make it dairy-free by substituting melted coconut oil or olive oil for butter. The simple base welcomes creativity while maintaining its moist, tender texture. Remember, without gluten, you don't need to worry about overmixing when adding extras.
Frequently Asked Questions
- → What gluten-free flour works best?
- Use a gluten-free all-purpose flour blend that contains xanthan gum for best results.
- → How ripe should bananas be?
- Use very ripe bananas with brown spots or completely brown for best flavor.
- → Can I freeze this bread?
- Yes, wrap well and freeze for up to 3 months. Thaw overnight in refrigerator.
- → Why leave banana lumps?
- Small banana lumps add moisture and natural banana flavor throughout the bread.
- → How should I store this bread?
- Store in airtight container at room temperature for up to 3 days.